Roasted peppers & pineapple

Right about this time every year I start to get super sick of hearty casseroles, winter stews, roasted meats, and chili and start craving fresher tropical type foods. I’m sure it is a desperate attempt to take a mental vacation out of the snow and cold and into the sunshine but if ever there was a recipe that actually worked towards that goal it would be this one!

I found this recipe for roasted peppers & pineapple in an old Rachael Ray cookbook. It was part of a peanut butter noodles dish that was a huge hit with the family. The noodles part was a little too time consuming for me to try again regularly, but the roasted veggies stuck. This is a surprisingly versatile combination!

I roast a huge pan of this mix and then use it in the following:

– Served over white rice with terriyaki meatballs (premade from Costco!)
– As a sidedish with multiple preparations of chicken
– Taco toppings for ground turkey browned up with traditional taco seasonings
– Over a bed of romaine with shredded rotisserie chicken for a tropical tasting salad
– And really, any recipe for peanut-y asian noodles would probably go absolutely fantastically with this.

The sweet juicy pineapple is a perfect compliment to the peppers & onions. Be sure to roast them long enough that the onions get nice and charred–the “burnt” black ones are the tastiest! Unbelievably sweet and savory all at the same time.

This recipe & photo are part of a monthly food photography challenge I’m participating in over at Develop. If you’d like to read about the photography part of it, you can see the post here. Otherwise, please be sure to keep clicking through the blog circle to see the other 14 submissions for this assignment. You’re sure to come away with lots of veggie inspiration!

Next in line is Allison Jacobs | Orange County Photographer.

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Roasted Peppers & Pineapple
from Rachael Ray’s Yum-O

Ingredients:

2 red bell peppers
2 red onions
1 pineapple
2-3 tbsp of olive oil
salt and pepper

Method:

Preheat the oven to 450 degrees. Chop all the veggies and the pinapple into large bite-sized chunks. Toss on a rimmed baking sheet with olive oil. Sprinkly liberally with salt and fresh cracked pepper.

Roast for 40 minutes, tossing mixture with a spatula every 5-10 minutes to prevent burning on the bottom. Continue to roast until the mixture begins to char.

Serve warm or at room temperature.